Eileen Posted May 6, 2015 Share Posted May 6, 2015 Dinner last night (5/4/2015) - Jerk Chicken Thighs with Coconut Cauli-Rice and a Side Salad.It's only my 2nd day on Whole 30. First time trying cauliflower rice. Love it! Link to comment Share on other sites More sharing options...
Schnauzy Posted May 6, 2015 Share Posted May 6, 2015 that looks amazing! Can you please share the recipe of the jerk chicken thighs and coconut caulirice? Did you use a food processor for that? Link to comment Share on other sites More sharing options...
Eileen Posted May 7, 2015 Author Share Posted May 7, 2015 Yes, I used a food processor to make cauli-rice. Here is the recipe (It's from Cook Smarts): JERK CHICKEN THIGHS with coconut cauli-rice and a side salad INGREDIENT 4 servingsMixed Green Salad with Bell Peppers: Garlic - 1 clove, minced Bell peppers, any type - 1, sliced thinly Red wine vinegar - 1 1/2 Tbsp Dijon mustard - 1 1/2 tsp Cooking oil - 3 Tbsp Mixed greens - 4 oz Jerk Chicken Thighs: Jerk or Cajun seasoning - 1 Tbsp Cinnamon - 1/2 tsp Coconut aminos - 1 Tbsp Red or white wine vinegar - 1 Tbsp Cooking oil - 1 Tbsp Jalapenos (opt) - 1, sliced, seeded if you want less heat Chicken thighs, boneless & skinless - 1 lb (use chicken breasts for lower fat option) Limes - 1/2, sliced into wedges Coconut Cauli-Rice and Peas: Cauliflower - 1/2 head, pulsed Garlic - 2 cloves, minced Ghee - 1 Tbsp Jerk or Cajun seasoning - 1 tsp Coconut milk - 1/2 cup Chicken stock - 1/2 cup Bay leaves - 1 Salt - 1/4 tsp PREP Chicken - Mix together jerk or Cajun seasoning, honey, cinnamon, aminos, vinegar, and cooking oil. Slice jalapenos and add to marinade. Toss marinade with chicken and tenderize with a fork. (Can be done up to 1 day ahead) Cauliflower rice - Double if making Thursday night's dinner. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. If you doubled, reserve half the uncooked cauliflower for Thursday. (Can be done up to 4 days ahead) Garlic (for rice and salad) / Bell peppers - Prep as directed. (Can be done up to 3 days ahead) MAKE Heat a skillet or saute pan over medium-high heat for coconut cauliflower rice and peas. Add ghee and then cauliflower, garlic, and jerk or Cajun seasoning to melted ghee. Saute for 2 to 3 minutes, until fragrant. Next add in coconut milk, chicken stock, bay leaves, and salt. Saute until cauliflower has absorbed all the liquid. Fold in peas and cook until warm. While coconut cauliflower rice is cooking, heat another skilletover medium-high heat. Brush some oil over skillet and then add chicken. Sear for ~3 minutes, flip and lower heat to medium. Cover with a lid and cook for another 3 minutes or until chicken is done (165F or 74C). Make vinaigrette by whisking together garlic, vinegar, Dijon, and cooking oil. Season to taste with salt and pepper. Toss vinaigrette with greens and peppers when rice and chicken are done. Remove bay leaves from rice and serve chicken with lime wedges and enjoy with coconut cauliflower rice and salad! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted May 7, 2015 Administrators Share Posted May 7, 2015 In order for this recipe to be compliant you would have to leave out the honey and the peas. Otherwise, looks yummy! Link to comment Share on other sites More sharing options...
Eileen Posted May 7, 2015 Author Share Posted May 7, 2015 Oops. I just copy-and-paste the recipe from their website, and forgot to edit out the honey and peas. I omitted honey and peas when I cooked it. You didn't need them and the recipe is still delicious! Link to comment Share on other sites More sharing options...
MeadowLily Posted May 7, 2015 Share Posted May 7, 2015 Eileen, you're definitely a pro. Your food is beautiful and full of adventure. Bravo! I don't care what you call me, just don't forget to call me for dinner. Ring that dinner bell, Eileen. You shine. Link to comment Share on other sites More sharing options...
Espie Posted May 7, 2015 Share Posted May 7, 2015 Lady, your food is SO GOOD!!!! I can't wait to try this, hubs and I are big-time jerk fans. Yum. Please post any and all meals you want, I think I'm going to speedily become an Eileen foodie. :-) Link to comment Share on other sites More sharing options...
Eileen Posted May 7, 2015 Author Share Posted May 7, 2015 MeadowLily & Espie, you both are so sweet! (I thought we are supposed to avoid sweets... haha.. that's my lame joke.) I can't take credit for the wonderful recipe. I use this meal planning service called Cook Smarts. They have paleo recipes, and I modify them to make them Whole 30 friendly. You can check it out: http://www.cooksmarts.com/ They give you a few free weekly menu plan to try. Link to comment Share on other sites More sharing options...
Espie Posted May 8, 2015 Share Posted May 8, 2015 MeadowLily & Espie, you both are so sweet! (I thought we are supposed to avoid sweets... haha.. that's my lame joke.) I can't take credit for the wonderful recipe. I use this meal planning service called Cook Smarts. They have paleo recipes, and I modify them to make them Whole 30 friendly. You can check it out: http://www.cooksmarts.com/ They give you a few free weekly menu plan to try. This made me smile - I like your joke! I'll take it, it's the best type of "sweet" anyway! You maybe can't take credit for the recipe, but you get full credit for awesome combination, lovely photo, and *sharing* it with us - that's the best part! Link to comment Share on other sites More sharing options...
Schnauzy Posted May 11, 2015 Share Posted May 11, 2015 Thanks eileen!! Link to comment Share on other sites More sharing options...
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